I am looking for a recipe for pimento peppers, like the ones I get at the store tuna salad or homemade cheese spread. BBB says freeze, general internet says water bath with no liquid. Do any of you grow and can pimento peppers? Do you roast them and peel before canning? Thanks for your help.   

Howdy everyone. Pimento update. We roasted them on the gas grill on the back porch. Returned to bowl, covered it with plastic wrap, then came back to it about an hour later. The skin came off so easy, removed the seeds, chopped pretty small and froze them in ice cube trays. Really good flavor, much tastier than the ones from the store. Pepper plants are still producing like crazy, may try the canned with no liquid if I can find some super small canning jars.